Joined: 09 Jul 2006Posts: 9718Location: I have to be somewhere? ::runs around frantically::

Posted: Mon Mar 25, 2013 4:56 pm Post subject:

Kroger/Dillons makes a Sour Cream Angel Food Cake. I don't know how this is possible but it is FUCKING AMAZING LIKE HOLY SHIT NEED THAT!!

But pie is still better. I am the apple pie fan. Never found one I didn't like. Found some that weren't so great but still good. Kinda like the whole heard of the worst blow job ever? It was okay._________________Before God created Las he pondered on all the aspects a woman might have, he considered which ones would look good super-inflated and which ones to leave alone.
After much deliberation he gave her a giant comfort zone. - Michael

That might work, or, if you wish to avoid adding the cheese-y flavor, try using an emulsifier and thickener like corn starch; one should be able to get the yogurt to a thick, custard-like consistency without significantly changing the flavor, that way.

Have you actually done this before? Does heating yoghurt do anything bad or weird to it? I have never used cornflour to thicken anything other than a gravy or stew, but now that the concept of yoghurt pie has entered my consciousness, it must at some point become actual.

Heating the yogurt directly will change its flavor, but a lot of Greek, Southeast Asian, and Indian cuisine actually is cooked with yogurt; it's not bad.

To preserve the flavor of the yogurt, though, I would blend the cornstarch with near-boiling water in a 1:1 ratio by volume, then whisk it into the chilled yogurt, pour into the pie crust, and allow it to set up in the refrigerator. I'd have to do some experimenting to know what ratio of cornstarch mixture to yogurt would be best, but I'd probably start at 1:10 and gradually increase the amount of the cornstarch mix each attempt until getting the consistency I'm hoping for.

Las has a great idea, too: a frogurt pie!

actually, i think a better way to do this is with unflavored gelatine. not the kind in the boxes full of sugar and artificial flavoring, just straight gelatine. knox sells it in little packets, i guess there are other forms in other parts of the world. you need a little hot liquid to melt the gelatine in, once it is dissolved you can stir it into the rest of the filling. pour into crust, set into fridge to firm up, and enjoy. cornstarch can be a little tricky, and it can impact the flavor a bit. but unflavored gelatine - you can do all kinds of great stuff with it. especially in making cold berry pies.

also: the best apple pie recipe i ever found involved cooking the filling first, so you cook down the apples a bit, drive off excess liquid, and you get a wonderful caramelly thing going with the butter and sugar. then you put it in the crust, and you don't have to worry about that empty space at the top you get when the fruit cooks down because you have already cooked the fruit down. it is sort of like starting with canned filling, except you control all the ingredients and it is fresh and seriously tasty.

and damn whoever posted that pecan pie pic, i'm putting on weight just looking at it. MUST TEAR SELF AWAY FROM SINFEST AND SWIM._________________aka: neverscared!
a flux of vibrant matter

actually, i think a better way to do this is with unflavored gelatine.

Hmm. Wish I'd thought of that; that sounds like a much better idea._________________I am only a somewhat arbitrary sequence of raised and lowered voltages to which your mind insists upon assigning meaning

Well to be fair, I'm drinking horrible work coffee right now, so I sometimes wonder how much of my love of coffee is sheer chemical addiction more than anything. I mean I do love good coffee more, but this stuff is free._________________Samsally the GrayAce